Chicken Corn Chowder

Ingredients

• 2 tbsp butter
• 1 medium, diced onion
• 1 lb, cubed chicken breast
• 4 cups corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp, chopped fresh thyme
• 1 tsp black pepper

Instructions

1. 1

   Melt the 2 tbsp butter in a large pot over medium heat. Add the 1 diced onion and cook until soft and translucent, about 5 minutes.

2. 2

   Add the 1 lb cubed chicken breast and cook until no longer pink, about 5-7 minutes, stirring occasionally.

3. 3

   Stir in the 4 cups corn kernels and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes, until corn is tender.

4. 4

   Using an immersion blender, blend about half the soup until creamy, leaving some chunks for texture. (Alternatively, transfer 2 cups to a blender and puree, then return to pot.)

5. 5

   Stir in the 1 cup heavy cream and 1 tbsp fresh thyme. Simmer gently for 5 minutes, until heated through.

6. 6

   Season with the 1 tsp black pepper and salt to taste. Serve hot, garnished with extra thyme if desired.

Tools you’ll need

• Large pot
• Immersion blender or regular blender
• Cutting board
• Knife
• Measuring cups and spoons

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